Wash, dry and cube the eggplants, sprinkle with salt and allow to stand for 20 minutes on a tray. Melt the butter with the oil in a large pan, add the chopped onions, crushed garlic, drained, chopped anchovy fillets and cook on low heat. Drain the eggplants on absorbent paper towels; add to the pan and leave to soften.

Sprinkle in the rice; allow blending with the other ingredients, and then pouring over the wine. Allow wine to evaporate and cook the risotto by adding the boiling stock gradually. When the rice is al dente, mix the chopped parsley, oregano, and Parmesan cheese. Serve piping hot, sprinkled with pepper.